Don’t worry family chefs. We know the perfect way to trick your kids into eating some good ole veggies. Sneak ‘em in some gooey and delicious enchiladas! And forget about the mess and the hassle of rolling out individual enchiladas because this recipe only calls for some simple layering. Easy as Enchilada Pie!

3 Tips:

This recipe is very best when using fresh corn, but if you are making it out of season and using frozen corn, figure about 1 1/2 cups of defrosted corn kernels!

If your crew isn’t fond of corn or zucchini, you can substitute another vegetable or ground turkey meat.

Also, this is the perfect make-ahead dish to bring to a potluck.

Ingredients 

2 teaspoons extra-virgin olive oil

1 small red or yellow onion, finely chopped

2 medium zucchini cut into a 1/3-inch dice

2 ears corn, shucked and kernels cut from the cob

Juice of 1 lime

Pinch salt

Nine  6-inch corn tortillas

One 15-ounce can low- or non-fat refried black or pinto beans

One 15-ounce can mild green enchilada sauce, divided

2 cups coarsely grated Monterey Jack cheese (6 ounces), divided

Method (Makes 6 servings)

1. Preheat oven to 375 degrees.

2. Pour the olive oil into a large skillet and set over medium-high heat.  Add the onion and sauté until slightly tender, 2 1/2 minutes. Add the zucchini and corn and continue to sauté another 2 minutes or so until just tender, but not soft. Add the lime juice and pinch of salt, stir, and remove from heat.

3. Lay 6 of the tortillas on your work surface and spread half the can of beans over the surface of them. Save the remaining half can of beans for another use.

4. Pour 1/3 of the can of enchilada sauce into the bottom of a 9-inch cake. Lay 3 of the bean-covered tortillas in the pan, covering as much of the bottom of the pan as possible. They will overlap and there will be gaps between the tortillas. Put half of the corn/zucchini mixture on top of the tortillas, spreading it evenly. Sprinkle 1/2 cup of the cheese over the corn/zucchini.

5. Lay the 3 remaining bean-covered tortillas over the corn/zucchini mixture, overlapping as before. Pour another 1/3 of the enchilada sauce over the tortillas, spreading it evenly. Distribute the remaining corn/zucchini mixture over the enchilada sauce. Sprinkle on another 1/2 cup of cheese.

6. Finish by laying the remaining 3 plain corn tortillas on top of the cheese. Spread the remaining 1/3 of the enchilada sauce. Sprinkle the remaining 1 cup of cheese on top.

7. Cover tightly with aluminum foil, being sure it doesn’t rest on the cheese (lest the cheese stick to the foil and not the enchiladas).

8. Bake for 25 minutes. Remove foil and continue baking until the cheese is brown and bubbly, another 15 minutes or so.

9. Let cool for 5 minutes. Cut into wedges.

Let us know how your lazy girl enchilada pie turns out in the comment section below.

Recipe courtesy of Katie Sullivan Morford at momskitchenhandbook.com!